What Does it Taste Like?

Chard has a slightly bitter and earthy flavor that can vary depending on the variety and freshness. Some types of chard, such as Swiss chard, have more pungent and peppery notes, while others, such as rainbow chard, have a sweeter and milder taste. The texture of chard is also different depending on how you prepare it. Raw chard can be crisp and crunchy, but it becomes softer and more tender when cooked. Chard can also be crispy and crunchy when roasted or baked.

Varieties we grow

Neon Blend

Neon Blend

Neon Blend is a stunning mix of Swiss chard varieties that have bright and colorful stems and veins. The leaves are dark green and slightly crinkled, with a mild and earthy flavor. The stems are crisp and juicy, with a sweet and tangy flavor. The colors range from red, pink, yellow, and orange, creating a rainbow effect in the garden and on the plate. It is delicious in salads, soups, stir-fries, or as a side dish.

Why Should I Eat It?

Not only is chard colorful, its also one of the most nutrient-dense foods you can eat.

  • One cup (36 grams) of raw chard contains only 7 calories but is an excellent source of vitamin K, vitamin A, vitamin C, and magnesium. It is also a good source of iron, potassium, calcium, and vitamin E.
  • It contains phytochemicals, such as chlorophyll, that can help prevent the body from absorbing harmful substances.
  • Chard also has anti-inflammatory and anti-cancer properties, thanks to its high content of antioxidants, such as beta-carotene, lutein, and quercetin.
  • It can help lower cholesterol, blood pressure, and blood sugar levels, as well as support digestion and immunity.


May - February

Chard is a leafy green vegetable that comes in a rainbow of colors that will brighten up your plate. It has large, tender leaves and crunchy, edible stems that can be cooked or eaten raw. Chard is related to beets and spinach, and has a slightly bitter and earthy taste. Chard is also known as Swiss chard, silverbeet, or perpetual spinach, and is a popular ingredient in many cuisines around the world. Chard is a superfood that is packed with vitamins, minerals, antioxidants, and fiber that can boost your health and wellness.

Recommended Storage

How Do I Store It?

Short Term

The best way to store chard depends on how you plan to use it and how long you want to keep it. Here are some general tips for storing chard:

  • If you want to store a whole bunch of chard, do not wash it until you are ready to use it. Excess moisture can cause the chard to spoil faster. Wrap the chard in a layer of paper towels and place it in a zip-top plastic bag or a hard-sided storage container. Store it in the crisper drawer of your refrigerator for up to a week. The stems should face the back of the fridge, where the air is colder.
  • If you want to store washed and prepped chard, make sure to dry it well with a salad spinner or paper towels. You can stem, slice, or tear the chard leaves as you prefer. Wrap the chard in a paper towel and place it in a zip-top plastic bag or a hard-sided storage container. Store it in the refrigerator for up to three days.

Long Term

  • Freezing: If you want to freeze chard for smoothies, soups, stews, or other dishes, you need to blanch it first. This will preserve the color, flavor, and nutrients of the chard. Dry the blanched chard thoroughly and freeze it flat on a baking sheet. Once frozen, transfer the chard to a freezer bag and store it in the freezer for up to six months.
  • Pickling: The beautifully colored chard stems make for some very lovely pickles. After removing the leaves and using in another dish, cut the stems into strips small enough to fit into your jar then pour your hot brine over them.
  • Canning: Like other sturdy greens, chard can be canned using a pressure canner. Don't attempt the water bath method as this is a low acid food.
  • Dehydrating: Just like with kale, the leaves of chard can be dehydrated into crispy chips. You'll want to wash, destem, and tear into bite-sized pieces. Then, blanch the chard for about a minute before drying and dehydrating.

How Do I Cook It?

  • Raw: Young, tender chard can be eaten raw just like you would with spinach or kale. The flavor is less bitter than other hardy leafy greens. Pair it with a citrusy vinaigrette for a crisp, vibrant salad.
  • Boiling and steaming: These are the simplest and quickest ways to cook chard. Just bring a pot of water to a boil, add some salt, and cook the chard for a few minutes until tender. Alternatively, you can steam the chard in a steamer basket over boiling water for the same amount of time. Boiling and steaming chard can help retain its nutrients and color, but it can also dilute its flavor. To enhance the taste, you can add some lemon juice, vinegar, or herbs to the water or drizzle some olive oil or butter over the cooked chard.
  • Sautéing and stir-frying: These are the best ways to cook chard if you want to add some flavor and texture. Heat some oil or butter in a large skillet over medium-high heat, add some garlic, onion, or other aromatics, and cook for a few minutes until fragrant. Then, add the chard and some salt, pepper, and other seasonings, and cook, stirring occasionally, for about 10 to 15 minutes, or until the chard is wilted and crisp. You can also add some water, broth, wine, or soy sauce to the skillet to create some sauce and prevent the chard from burning. Sautéing and stir-frying chard can bring out its natural sweetness and crispiness, as well as infuse it with other flavors.
  • Roasting and baking: These are the best ways to cook chard if you want to make it crispy and crunchy. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Remove the stems from the chard and tear the leaves into bite-sized pieces. Wash and dry the chard thoroughly, then toss it with some oil, salt, pepper, and other spices. Spread the chard in a single layer on the prepared baking sheet and bake for 15 to 20 minutes, or until the edges are browned and crisp. You can also sprinkle some cheese, nuts, or seeds over the chard before or after baking for extra flavor and crunch. Roasting and baking chard can make it taste like chips or crackers, which is great for snacking or topping salads and soups.

What Goes Well With It?

Chard has a strong and distinctive flavor that can pair well with many other ingredients. Here are some of the best flavor pairings for chard:

  • Lemon: The acidity and freshness of lemon can balance the bitterness and earthiness of chard. You can squeeze some lemon juice over cooked or raw chard, or make a lemon dressing with lemon zest, lemon juice, olive oil, honey, salt, and pepper. Lemon also enhances the absorption of iron from chard, which is important for your blood and energy levels5.
  • Garlic: The pungency and aroma of garlic can complement the flavor and texture of chard. You can sauté some garlic with chard, or roast some garlic cloves and mash them with chard for a creamy and savory side dish. Garlic also has antibacterial and antiviral properties that can boost your immune system6.
  • Onion: The sweetness and crunch of onion can contrast the bitterness and chewiness of chard. You can chop some onion and add it to chard salads, soups, or stir-fries, or caramelize some onion slices and serve them with chard for a rich and sweet topping.
  • Cheese: The creaminess and richness of cheese can soften the texture and flavor of chard. You can add some cheese, cream, yogurt, or milk to the chard, or make a creamy sauce with butter, flour, and cheese. Cheese also adds some calcium and protein to the chard, which are important for your bones and muscles. Some of the best cheeses to pair with chard are goat cheese, blue cheese, white cheddar, gruyere cheese, and parmesan.
  • Nuts: The crunch and nuttiness of nuts can enhance the taste and texture of chard. You can toast some nuts and sprinkle them over chard salads, soups, or casseroles, or chop some nuts and mix them with chard for a filling and flavorful stuffing. Nuts also add some healthy fats and protein to the chard, which can help you feel fuller and more satisfied. Some of the best nuts to pair with chard are walnuts, pine nuts, almonds, and pistachios.

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